A delicious, healthy and nutritious granola recipe which has hints of espresso thanks to ground coffee added in the baking process! This granola is perfect for snacking or for breakfast and is gluten free, refined sugar free and has a vegan version!
Preheat the oven to 180 Degrees Celsius. Line a large oven tray with baking paper and set aside.
In a large mixing bowl, combine the rolled oats, instant coffee granules, salt and chopped hazelnuts.
In a small saucepan, heat the hazelnut butter with the honey until it just begins to bubble. Add the liquid mixture to the dry mixture and combine until fully incorporated.
Spread out the granola mixture evenly on the lined oven tray and bake for 10-12 minutes (depending on the oven) until the edges start to go slightly golden. Remove from the oven and stir through the chocolate chips. Place back in the oven and continue to bake until golden brown.
Remove from the oven and add the whole hazelnuts. Once cooked, break up the granola and store in an airtight container.
* For a vegan version, sub for maple syrup This granola can be kept for up to 4 weeks in an airtight container...but that's not possible. It's too good.